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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 22 |
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The first time I made these rolls, I was a little worried that my husband wouldn't like them, writes Montserrat Wadsworth of Winnemucca, Nevada. But he loved them! The seeds on top add flavor and fun crunch. Ingredients:
2 cups water |
1/2 cup bulgur |
1 package (1/4 ounce) active dry yeast |
1 cup warm 2% milk (110° to 115°) |
1/2 cup quick-cooking oats |
1/3 cup honey |
2 eggs |
2 teaspoons salt |
3/4 teaspoon pepper |
1-1/2 cups king arthur premium 100% whole wheat flour |
2-1/2 to 3-1/2 cups king arthur unbleached all-purpose flour |
2 tablespoons olive oil |
2 teaspoons each celery seed, fennel seed and sesame seeds |
1 teaspoon poppy seeds |
Directions:
1. In a large saucepan, bring water to a boil. Stir in bulgur. Reduce heat; cover and simmer for 15 minutes or until tender. Drain.
2. In a large bowl, dissolve yeast in warm milk. Add the oats, honey, eggs, salt, pepper, cooked bulgur and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
3. Turn onto a lightly floured surface; knead until elastic, about 6-8 minutes (mixture will be lumpy). Place in a large bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
4. Punch dough down. Turn onto a lightly floured surface; divide into 22 pieces. Roll each into a ball. Brush two 9-in. round baking pans with some of the oil.
5. Arrange 11 balls in each pan; brush tops with remaining oil. Combine the celery seed, fennel seed, sesame seeds and poppy seeds; sprinkle over rolls. Cover and let rise in a warm place until doubled, about 40 minutes.
6. Bake at 375° for 18-22 minutes or until golden brown. Remove from pans to wire racks. Yield: 22 rolls.
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